Ruby Red Grapefruit, Avocado & Spinach Salad
Fresh ginger, fish sauce, and rice vinegar add a Southeast Asian twist to a classic California salad.
½ lb. baby spinach
3 ruby grapefruit, cut into segments, juice reserved
1 firm-ripe avocado, pitted, peeled and thinly sliced
2 Tbsp. unseasoned rice vinegar
2 Tbsp. fish sauce
2 tsp. minced fresh ginger
1 Tbsp. sugar
Arrange spinach, grapefruit segments, and avocado slices on salad plates. Measure 3 tbsp. grapefruit juice (save any extra for other uses) into a small bowl and whisk with vinegar, fish sauce, ginger, and sugar to blend. Spoon dressing over salads.
--recipe compliments of Sunset Essential Western Cookbook
½ lb. baby spinach
3 ruby grapefruit, cut into segments, juice reserved
1 firm-ripe avocado, pitted, peeled and thinly sliced
2 Tbsp. unseasoned rice vinegar
2 Tbsp. fish sauce
2 tsp. minced fresh ginger
1 Tbsp. sugar
Arrange spinach, grapefruit segments, and avocado slices on salad plates. Measure 3 tbsp. grapefruit juice (save any extra for other uses) into a small bowl and whisk with vinegar, fish sauce, ginger, and sugar to blend. Spoon dressing over salads.
--recipe compliments of Sunset Essential Western Cookbook